📸 Image coming soon for Egg Wrap with Vegetables
Egg Wrap with Vegetables
Makan Tengah Hari • Malaysia
How to Make Egg Wrap with Vegetables (Traditional & Healthy Version)
Egg Wrap with Vegetables is a vibrant and nutritious Malaysian lunch dish, beloved for its simplicity and fresh flavors. Taking inspiration from the multicultural tapestry of Malaysia, this dish wraps crisp, sautéed local vegetables in a delicate omelette, creating a satisfying meal that’s both light and filling. The use of popular local ingredients such as daun bawang (spring onion), cili merah (red chili), and a hint of daun ketumbar (coriander) adds a distinct Malaysian character. This egg wrap is perfect for those seeking a healthy, vegetarian-friendly option that doesn’t sacrifice taste or tradition. The dish is commonly enjoyed in urban Malaysian homes as a quick lunch or light dinner, showcasing the adaptability of eggs in local cuisine. Its balanced texture—soft eggs enveloping crunchy, colorful vegetables—makes it a hit among all age groups. Whether you're new to Malaysian food or looking for a lighter, protein-rich meal, this Egg Wrap with Vegetables is a delicious way to appreciate the flavors of Malaysia's diverse food culture.
Bahan-bahan(untuk 1 large wrap per person)
- 4 Large eggs (Telur ayam)
- 1/2 cup, julienned Carrot (Lobak merah)
- 1/2 cup, shredded Cabbage (Kubis)
- 1/2 cup, thinly sliced Red bell pepper (Lada benggala merah)
- 2 stalks, chopped Spring onion (Daun bawang)
- 2 tbsp, chopped Coriander leaves (Daun ketumbar)
- 1, thinly sliced Fresh red chili (Cili merah) - pilihan
- 2 tsp Olive oil (Or minyak jagung)
- 1 tsp Soy sauce (low sodium) (Kicap cair rendah garam)
- To taste Salt & black pepper (Garam & lada hitam)
Arahan
- 1
Crack the eggs into a bowl. Add a pinch of salt and pepper, then beat well until the mixture is fluffy and uniform.
3 minutes
Use a fork or whisk for extra fluffiness.
- 2
Heat 1 tsp olive oil in a non-stick pan over medium heat. Pour in half the egg mixture, swirling to form a thin crepe-like omelette. Cook for 1-2 minutes until just set, then gently flip to cook the other side for 30 seconds. Remove and set aside. Repeat with the remaining egg mixture to make two wraps.
6 minutes
Don’t overcook to keep the wraps flexible.
- 3
In the same pan, add 1 tsp olive oil. Sauté spring onion, carrot, cabbage, and bell pepper for 2-3 minutes until just tender but still crisp.
4 minutes
High heat preserves the vegetables’ crunch and nutrients.
- 4
Add soy sauce, coriander leaves, and sliced red chili (if using). Toss quickly to combine and remove from heat.
2 minutes
Add coriander at the end for maximum aroma.
Kenapa hidangan ini sihat
This Malaysian Egg Wrap with Vegetables is a smart, wholesome choice for anyone seeking a balanced, low-calorie meal. It contains lean protein, heart-healthy fats, and plenty of fiber from vegetables, making it suitable for weight management and blood sugar control. The dish is naturally low in refined carbs and uses local, fresh ingredients for maximum nutrition and flavor.
Egg Wrap with Vegetables is rich in high-quality protein from eggs, while the medley of local vegetables adds dietary fiber, vitamins A and C, potassium, and antioxidants. The use of minimal oil and fresh produce keeps saturated fat and calories low. Eggs supply essential amino acids, while vegetables provide micronutrients and phytonutrients that support immune health, vision, and digestion.
Petua
- 💡Tip 1: Beat eggs thoroughly for a fluffier wrap.
- 💡Tip 2: Do not overcook vegetables to retain crunch and nutrients.
- 💡Tip 3: Add a few drops of sesame oil for extra aroma if desired.
Penyimpanan & hidangan
Store leftover wraps in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a dry pan or microwave before serving to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
